Choripán with chimichurri

Choripán – or grilled spicy sausage in a toasted baguette – is Latin America’s take on the hot dog.

Argentinians make their choripán with chorizo sausages and slather them in fresh chimichurri sauce – definitely a winning combination.

Choripán are ubiquitous at football matches, making them an obvious choice for our World Cup 2018 cook-off.

Choripán with chimichurri
(serves 4-8)

• 1 red onion, halved and sliced into thin rings
• a small bunch of parsley, finely chopped
• 1 Tb dried oregano
• 2 cloves garlic, crushed
• 3 green onions, sliced thinly crosswise
• 1 red chili pepper, seeded and minced (or to taste)
• 2 Tb red wine vinegar
• ¼ cup olive oil
• salt and pepper
• 8 fresh chorizo sausages
• 2 baguettes
• 2 tomatoes, sliced

1. First, make the pickled onions. In a small bowl, cover the onion slices with boiling water. Drain after five minutes, and toss with a pinch of salt and a splash of vinegar. Set aside to turn pink.
2. Next, make the chimichurri. In a mixing bowl, whisk together the parsley, oregano, garlic, green onions, chili pepper, vinegar and olive oil. Season to taste with salt and pepper, and leave for half an hour the flavours to marry.
3. Cook the chorizo sausages on the barbeque or under the grill.
4. Slice the baguettes lengthwise, and cut into four pieces each. Toast lightly.
5. Serve the grilled chorizo sausages in the toasted baguette, garnished with tomato slices, pickled onions and a generous spoonful of chimichurri.

Family score: 9.3 out of 10

Tags: sausages, South American food